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No Knead Cranberry Walnut Bread

Skip the bakery, make our Crusty and Chewy Cranberry Walnut Bread right at home! This easy No-Knead recipe requires just 7 ingredients with almost no hands on time. It’s the perfect artisan bread for your Thanksgiving and Christmas spreads!
Prep Time30 minutes
Cook Time35 minutes
Rising12 hours
Total Time13 hours 5 minutes
Course: Bread
Cuisine: American
Keyword: No Knead Cranberry Walnut Bread
Servings: 8 servings
Author: Jen Lunsford

Ingredients

  • 390 g Bread Flour or All-Purpose Flour
  • 2 tsp Sea Salt
  • 1 tsp Instant Yeast
  • 1 cup chopped Walnuts
  • 1 cup Dried Cranberries
  • 1 tbsp Honey
  • 1 1/2 cup warm Water

Instructions

  • Whisk together flour, salt and yeast in a large bowl. Set aside.
  • Mix honey into warm water and set aside.
  • Add cranberries and walnuts to flour mixture and stir.
  • Add honey water to flour mixture. Stir with a silicone spatula. (Dough will be sticky).
  • Loosely shape into a ball and cover the bowl with plastic.
  • Allow to rise at room temperature for at least 12 hours (until roughly doubled in size).
  • Turn out onto floured surface and shape into a ball and place on sheet of parchment paper (large enough to fit in dutch oven).
  • Place dough and parchment paper in a bowl and allow to rest for 30 minutes.
  • Set oven to 475 and place dutch oven inside to heat until it reaches temperature.
  • The pot and lid are very hot!!! Carefully remove from oven ad set lid to the side.
  • Using a knife or bread lame, score the loaf from side to side to allow steam to escape.
  • Place loaf and parchment paper in dutch oven. Place 3-4 ice cubes under the edges of the parchment and replace lid.
  • Return to oven and bake for 25 minutes.
  • Carefully remove the HOT lid and bake until golden brown (about 10 minutes). Internal temperature of the bread should reach at least 195.
  • Remove the loaf from the dutch oven and allow to cool on a wire rack for at least 1 hour before cutting.

Notes

  • PRE-HEAT your Dutch Oven -For the BEST homemade Cranberry Walnut Bread, use a 5 or 6 qt Dutch Oven. If you do not have one, see post for details for a alternative baking pan method.
  • When shaping your Homemade Cranberry bread, be gentle. Be a bit firm too!
  • Allow your bread to completely cool. Resist the urge to Slice the bread when hot or warm (I know it is tempting as the smell in your kitchen in amazing at this point). Your bread is still cooking even after being removed from the oven. If you cut the gorgeous loaf too soon, it will be undercooked and gummy.

Nutrition

Calories: 331kcal | Carbohydrates: 53g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 586mg | Potassium: 136mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg